A High Nutrition Carrot and Celery Soup Recipe
Carrot soup is a great way to get your beta-carotene and other health nutrients. The way I like to make it is really quick and simple and has other very healthy ingredients like celery and turmeric.
This carrot and celery soup uses a blender and makes a delicious, easy and warming lunch or dinner coming into winter.
The ingredients below serves two but you can double as needed for more people.
- 4 medium sized chopped organic carrots (washed and brushed but preferably not peeled).
- 2 stalks of organic celery.
- 2 medium onions.
- 1 tablespoon of organic butter.
- 2 teaspoon of high curcumin turmeric.
- 2 cups of low sodium, msg-free vegetable stock.
- Plain organic yogurt or sour cream (optional).
- Chives or parsley to garnish.
- Himalayan crystal salt and pepper to taste.
How to Make Carrot and Celery Soup
As mentioned before, your carrots really should be organic (they taste better too), as should the celery and ideally any dairy products. Onions aren’t usually an issue for pesticides.
To start, chop the carrots into half inch pieces and steam them in a steaming saucepan. Also chop up the celery in a similar size and throw it in.
You want to steam both until soft and a fork goes easily through a larger piece of carrot, usually 8-10 minutes.
At the same time chop up the onions (putting onions in the freezer for 15 minutes before chopping them will cut down on tears) and saute them with the butter on a low heat in a saucepan, stirring occasionally until the pieces become soft and clear.
Covering the saucepan with a lid will speed this up and allow you to use a lower heat. Once they are ready add the turmeric and mix it in.
When both the carrots, celery and onions are soft and ready, simply pour them all into a blender.
Next make up the vegetable stock, pour it over the other ingredients and into your blender and blend it all up on high.
I use this high powered model in my kitchen to really pulverize soups well. Taste it and add Himalayan salt and cracked pepper as needed and quickly blend them in.
Occasionally, if the vegetables were extra big the mixture is too thick. In that case I usually just add some of the water I steamed the carrots and celery with to get the right consistency.
If you’ve added the ingredients straight from the pan, plus the hot vegetable stock, you should be able to pour the soup straight from the blender into a couple of bowls and serve steaming hot.
I think this soup tastes great just as it is, but if you like you could add a twirl of plain yogurt or sour cream for a little bit of extra creaminess.
To finish, grind some black pepper over it, chop up a couple of chives or sprigs of parsley and toss them over the top to garnish and sit down and enjoy.
The whole recipe can be done in under 15 minutes, it tastes great and will really fill you up with disease-fighting antioxidants.
You could easily add different vegetables and spices to this recipe depending on what you like. It would be good to hear some suggestions as to how to play around with this recipe while still keeping it really healthy.
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